CRISPY SEASONED POLENTA SQUARES

Crispy Seasoned Polenta Squares image

Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

4 cups water
1/2 cup chopped sun-dried tomatoes (not packed in oil)
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1 cup cornmeal
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1 egg
1/4 cup fat-free milk
1/2 cup seasoned bread crumbs
2 teaspoons dried cilantro flakes
1 tablespoon olive oil
9 tablespoons reduced-fat sour cream

Steps:

In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

Nutrition Facts : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges